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Sandra's Portuguese Pickled Pork

Category: food

“This is my favourite dish at Christmas time”, recalls Sandra, a local florist at Stockland Shellharbour whose family is originally from Portugal. “All the flavours from the marinate goes into everything and it’s just… beautiful. It a primitive dish that my grandparents, and their grandparents made, but it always reminds me of Christmas at home - despite the heat!”

  • Serves: 6
  • Time needed: 2 days to marinate, 40 minutes to cook
  • Difficulty Medium


Ingredients

  • 2.5kg pork spare ribs
  • 3 large carrots
  • 4-5 medium potatoes
  • A loaf of pane de casa (available from Bakers’ Delight)
  • 4 cloves of garlic squashed
  • Handful of bay leaves
  • 1 chilli
  • 2 cups of white wine
  • 2 cups of apple cider vinegar
  • 1 tbsp Paprika
  • Salt

Directions

  • Step 1

    To prepare the marinade, combine white wine and apple cider vinegar in a large container with a dash of salt and mix well with a fork to dissolve.

  • Step 2

    Then, add the pork, bay leaves, chili and garlic, making sure the meat is all covered with the marinade and leave it in the fridge for a minimum of 2 days.

  • Step 3

    When you’re ready to cook, pour half of the liquid from the marinade into a large pot and add in equal amounts of water, with a 1 tbsp of paprika (or adjust to your taste). Place the potatoes, carrots and pork in the pot with 1 tbsp paprika and cook for 40 minutes on medium to high heat covered.

  • Step 4

    Drain the water into a container and dip slices of the pane de casa in the liquid. Place them in a hot oiled frying pan till its golden and crispy.

  • Step 5

    Serve the hot slices of pane de casa on top of the meat and potatoes and serve immediately.


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